I made this a LOT in San Fran. A perfect mid-week vegan one-pot wonder, that the kids like – ticks all the boxes. Goes really nicely with Aloo Gobi and a pile of steamed spinach.
2 Tbspn coconut oil
1 Tbspn each cumin seeds, coriander seeds, curry powder
1 clove garlic
1 28oz can of tomatoes (2 x 400g)
2 Tbspn grated ginger
1 Tbspn turmeric
2 tsp salt
1 C dried lentils
3 C water (Reduce to 1 C if using Instant pot)
1-2 tsp cayenne
1 15 oz can coconut milk (1 400g can)
In the hot coconut oil, toast the cumin and coriander seeds for 45 seconds, then add garlic ginger and curry powder. Fry until fragrant.
Add the tomatoes, turmeric and salt, cook for 5 minutes.
Add the dry lentils, water, cayenne and coconut milk.
If using a pot – cook for 35-40 minutes. If using the marvel that is the instant pot, pressure cook for 20 minutes.
Serve sprinkled with coriander (or cilaaaaaantro if you’re speaking American).
Emma Sanders-Edwards 